| 21 | EP 72: Empowering Research and the Senegal Bonbon Bouye 2023-02-13 |
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| 22 | EP71: Possibilities in 3D Food Printing 2022-12-20 |
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| 23 | EP70: Add Protein, Hold the Gluten 2022-12-08 |
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| 24 | EP 69: IBIE Trends and Highlights 2022-11-07 |
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| 25 | EP68: The Art of Lamination 2022-09-29 |
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| 26 | EP67: Baking Industry Update and Top Trends Pt. 2 2022-08-04 |
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| 27 | EP66: The Gift of Baking: Marda Stoliar 2022-07-11 |
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| 28 | EP65: The Science of Flavor 2022-05-24 |
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| 29 | EP64: Baking FAQ with the BAKERin Team 2022-04-29 |
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| 30 | EP63: Baking Industry Update and Top Trends Pt. 1 2022-03-29 |
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Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
